Pumpkin Fudge

ratherbeswimmin''s Note:

From Gooseberry Patch Flavors of Fall.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 5 dozen s ...

• 2 cups sugar
• 1 cup firmly packed brown sugar
• ¾ cup butter
• 2⁄3; cup evaporated milk
• ½ cup canned pumpkin
• 1 ½-2 teaspoons pumpkin pie spice
• 1 (12 ounce) package white chocolate chips
• 1 (7 ounce) jar marshmallow creme
• 1 cup chopped pecans
• 1 ½ teaspoons vanilla extract

Directions:

1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2. Continue heating until mixture begins to boil, stirring constantly.
3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4. Remove pan from heat; stir in chocolate chips until melted.
5. Add in remaining ingredients; stir to mix well.
6. Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7. Cut into squares; stor in the refrigerator in an air-tight container.

Reviews

[Lacy S.]

I cannot begin to tell you how good this fudge is. The first time I ever tried pumpkin fudge was last fall at Cabela's, and I fell in love!! I knew that I was going to have to find a recipe so that I could make my own!! This recipe is so close to that!! I followed the directions to a T and the texture is soooo creamy and smooth!! I think next time I will increase the pumpkin pie spice by 1/2 teaspoon. It was very good as directed but I love my pumpkin spicy!! Thank you so much. Addendum: Just wanted to leave a little note... I loved this fudge so much I decided to give it out as favors at my October wedding. I made 6 batches and cut it into 2 inch squares and placed each square in a decorative box. The only things I did differently were to add 1/2 tsp of additional pumpkin pie spiceto each batch and I did not add the chopped pecans into the fudge mixture. I wanted to be able to cut the fudge smoothly, so I bought some candied pecans and put one on top of each piece. Our guests loved it! I can't tell you how many people asked for the recipe! Thanks for helping to make our wedding extra special by posting this awesome recipe!

[Chef #660179]

It took forever to get to softball stage! Then when I added the white chocolate, it cooked it, causing the whole mixture to turn into a grainy, crumbly mess. I would recommend adding a time to cool the mixture before adding the white chocolate. The flavor was excellent, but I couldn't serve it to anyone due to the texture.

[DoubletheGarlic]

Tonight was my first time making fudge and it was a lot easier than I thought! I took on board what several people said about not being shy with the spices and I upped the pumpkin pie spice (UK "mixed spice") to 3 tsps, plus added another 1 tsp of cinnamon. I wd definitely recommend this -- this quantity of fat and sugar can definitely take it, plus it makes for a richer color. Also, for the record, I added 1/8 tsp. salt AND substituted plain marshmallows for the m. creme and it worked out just fine. Thanks for the great recipe (it's posted so many times on food.com, I figured it must be great!). (Addendum: that tiny quantity of pumpkin gets lost in all the other ingredients -- the next time I make this I'm going to use a whole can and see what happens!)